Marinated Tomatoes Stuffed With A Shrimp Salad
Marinated tomatoes stuffed with a shrimp salad featuring sweet corn, chervil, and olives—delicious and easy to prepare!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Baking dish
- Plastic wrap
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Plate
Ingredients
- 8 large Creole or Beefsteak tomatoes, cored
- Salt
- Freshly ground black pepper
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 2 teaspoons honey
- 1 1/2 teaspoons minced garlic
- 1 tablespoon liquid crab boil
- 2 lemons, halved
- 2 pounds medium shrimp, peeled and deveined
- 1 ear of sweet corn, blanched and kernels removed
- 1/2 cup small diced tomatoes
- 1/2 cup small diced Vidalia onions
- 1/4 cup black olives, pitted and halved
- 1 tablespoon finely chopped fresh chervil leaves
- 8 sprigs of fresh chervil
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